Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1.00 tablespoon | black peppercorns |
| 3.00 teaspoon | dried thyme |
| 3.00 \N | bay leaves-crushed |
| 1.00 teaspoon | whole cloves |
| 2.00 tablespoon | garlic-minced |
| 1.00 teaspoon | whole juniper berries |
| ⅓ cup | crushed juniper berries |
| 4.00 cup | water |
| ½ cup | light brown sugar-packed |
| ½ cup | kosher salt |
Recipe By : Adapted from Duck Pastrami by Emeril Lagasse - Posted by Kit Anderson
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the chicken in a plastic bag and pour the seasoned brine to cover the completely. Refrigerate overnight, mixing the contents a couple of times. Remove the chicken from the brine and rinse thoroughly with cool water. Pat dry with a towel.
Posted to bbq-digest by Bill Ackerman <ackerman@...> on Oct 20, 1998, converted by MM_Buster v2.0l.
,
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000